2. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.

3. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.

4. Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.

5. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.

On Wednesday, we arrived in New York, another town where I have lived and miss more than I can say. As part of my birthday week, some friends decided to help me take my town back. My birthday is 9/11 and I have not visited New York on my birthday since the day became something else here. Since Fashion Week falls during my birthday celebration, the timing just seemed right.
At An American in Paris on Broadway. Simply awesome!!